WO2009080630A3 - Foods and beverages with increased polyunsaturated fatty acid content - Google Patents

Foods and beverages with increased polyunsaturated fatty acid content Download PDF

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Publication number
WO2009080630A3
WO2009080630A3 PCT/EP2008/067658 EP2008067658W WO2009080630A3 WO 2009080630 A3 WO2009080630 A3 WO 2009080630A3 EP 2008067658 W EP2008067658 W EP 2008067658W WO 2009080630 A3 WO2009080630 A3 WO 2009080630A3
Authority
WO
WIPO (PCT)
Prior art keywords
desaturase
delta
fatty acid
polyunsaturated fatty
beverages
Prior art date
Application number
PCT/EP2008/067658
Other languages
French (fr)
Other versions
WO2009080630A2 (en
Inventor
Iben Plate
Nina Katarina Gunnarsson
Per MØLLER
Tania Ivanova Geogieva
Bo Stenhuus
Original Assignee
Fluxome Sciences A/S
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fluxome Sciences A/S filed Critical Fluxome Sciences A/S
Publication of WO2009080630A2 publication Critical patent/WO2009080630A2/en
Publication of WO2009080630A3 publication Critical patent/WO2009080630A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/11—Use of genetically modified microorganisms in the preparation of wine

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A foodstuff or beverage such as bread or beer containing polyunsaturated fatty acid (PUFA) is produced using use for fermentation in the preparation thereof of a microbial cell such as Saccharomyces cerevisiae comprising at least two desaturases and having an increased in vivo desaturase efficiency in said cell, whereby said PUFA is produced in situ in said foodstuff or beverage by said metabolic activity of said microbial cell. The desaturases may be selected from delta-9 desaturase, delta-6 desaturase, delta-12 desaturase, delta-5 desaturase, omega-3 desaturase, delta-4 desaturase and delta-8- desaturase.
PCT/EP2008/067658 2007-12-21 2008-12-16 Foods and beverages with increased polyunsaturated fatty acid content WO2009080630A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0725075.6 2007-12-21
GBGB0725075.6A GB0725075D0 (en) 2007-12-21 2007-12-21 Metabolically engineered fungal cells with increased content of polyunsaturated fatty acids

Publications (2)

Publication Number Publication Date
WO2009080630A2 WO2009080630A2 (en) 2009-07-02
WO2009080630A3 true WO2009080630A3 (en) 2009-12-10

Family

ID=39048631

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2008/067658 WO2009080630A2 (en) 2007-12-21 2008-12-16 Foods and beverages with increased polyunsaturated fatty acid content

Country Status (2)

Country Link
GB (1) GB0725075D0 (en)
WO (1) WO2009080630A2 (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005118814A2 (en) * 2004-06-04 2005-12-15 Fluxome Sciences A/S Metabolically engineered cells for the production of polyunsaturated fatty acids
WO2008000277A2 (en) * 2006-06-29 2008-01-03 Fluxome Sciences A/S Metabolically engineered fungal cells with increased content of polyunsaturated fatty acids

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005118814A2 (en) * 2004-06-04 2005-12-15 Fluxome Sciences A/S Metabolically engineered cells for the production of polyunsaturated fatty acids
WO2008000277A2 (en) * 2006-06-29 2008-01-03 Fluxome Sciences A/S Metabolically engineered fungal cells with increased content of polyunsaturated fatty acids

Also Published As

Publication number Publication date
GB0725075D0 (en) 2008-01-30
WO2009080630A2 (en) 2009-07-02

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